This delicious salmon kofta bhuna featured in my cookbook ‘The Curry Guy Easy’.
This is a salmon fish cake bhuna that I was introduced to a few years before writing ‘The Curry Guy Easy’. In the book it is called salmon kofta bhuna and it can be found on page 78. The delicate flavour of the salmon mixed with all the other ingredients makes this dish something you’ve simply got to try.
About this salmon fish cake bhuna…
This recipe was sent to me by my friend Milon Miah, Head Chef at Spice Island in Barnard Castle. The recipe was taught to Milon by his mother, but he claims to have modernized it a bit.
I’ve never tried the original but have to say his version, which he makes with chital (a fresh water Bangladeshi fish) is truly delicious.
I’m not the only one who thinks so. Milon won first place with this dish on the reality TV show ‘The Chef ’. The ingredients are all very simple but they work so well together. All you need is a little plain white rice and you’ve got yourself a masterpiece meal in minutes.
Salmon is best cooked as fresh as you can get it. That said, if it is more convenient, you could blend and form the salmon fish cakes a day ahead of cooking.
You can also prepare all the other ingredients a day or so ahead of time.
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- FOR THE KOFTA
- 500g (1lb 2 oz) salmon fillet
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp finely chopped coriander (cilantro)
- 2 spring onions (scallions), thinly sliced
- 1/2 tsp salt, or to taste Oil, for shallow frying
- FOR THE SAUCE
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 1/2 each green pepper and red
- pepper, diced into small
- 3 garlic cloves, finely chopped 3 spring onions (scallions),
- roughly chopped
- 2 green chillies, finely chopped 3 tbsp finely chopped coriander (cilantro)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp mixed powder
- 20 cherry tomatoes, cut in half Salt
- Lemon or lime wedges, to serve
- In a food processor, blitz the salmon until you have a thick paste. Add the rest of the kofta ingredients, except the oil, and mix well. Set aside.
- To make the sauce, heat the rapeseed oil in a large pan over medium–high heat. When visibly hot, stir in the chopped onions and diced peppers and fry until the onion is soft and translucent.
- Stir in the garlic, spring onions (scallions), chillies, coriander (cilantro) and the ground spices and stir it all up well.
- Add just enough water to cover and simmer until the water is almost evaporated.
- Meanwhile, form the fish paste into about 12 small, flat koftas. In a large frying pan, pour in oil to the depth of about 2.5cm (1in) and heat it over medium–high heat.
- When hot, add the koftas and fry for about 2 minutes on one side. Flip over and fry for another 2 minutes or until cooked through.
- Place the tomatoes and koftas on top of the simmering sauce for a couple of minutes until
the tomatoes are warmed through. Season with salt to taste.
- To serve, divide the sauce mixture equally between four warmed plates. Place three koftas on each and serve with wedges of lemon or lime.
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Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 6mgSodium: 613mgCarbohydrates: 21gFiber: 6gSugar: 8gProtein: 5g